This Week’s Share
- Beans, Romano
- Carrots
- Cilantro
- Corn
- Cucumbers
- Garlic
- Lettuce
- Onions, Walla Walla
- Summer Squash
- Tomatoes, Heirlooms
On Rotation:
Melons and eggplant on are rotation as they continue to slowly ripen. The second rotation of basil (1 pound) begins this week. And slicing tomatoes will be rotating through the pick-ups at 2 pounds a share.
Recipes
Mediterranean Beans and Tomatoes
Adapted from Recipes from America’s Small Farms: Fresh Ideas for the Season’s Bounty by Joanne Lamb Hayes and Lori Stein.
1 T olive oil
1 small onion, thinly sliced
1 or 2 garlic cloves, finely chopped
2 large tomatoes, chopped
2 tsp chopped fresh basil, parsley, or oregano
Salt and fresh ground black pepper
½ pound fresh Romano beans, trimmed
1/3 pound feta, crumbled
1/4 pound of your favorite olives, halved or sliced
Heat the oil in a large sauce pan over medium heat. Add the onion and heat until translucent, about four minutes. Add the garlic; cook one minute more.
Stir in the tomatoes, basil, and salt and pepper to taste. Cook until the tomatoes are wilted, 4 to 5 minutes. Stir in the beans and cook until they are heated through and just crisp-tender, 3 to 5 minutes more. Top with feta cheese and olives; toss quickly. Serve immediately. Serves two as a main dish or four as a side.
Squash “Pizza”
Adapted from Recipes from America’s Small Farms: Fresh Ideas for the Season’s Bounty by Joanne Lamb Hayes and Lori Stein
2 green zucchini
2 yellow summer squash
¼ cup olive oil
Salt and freshly ground black pepper
1 or 2 tomatoes, diced
1 medium onion, diced
¼ cup fresh basil leaves, washed, dried, and chopped
2 sprigs of chopped savory or rosemary, stripped; or the leaves from 4 sprigs of thyme (½ tsp if dried)
1 cup grated or crumbled cheese
Preheat oven to 400 degrees F. Oil an ovenproof baking dish.
Alternate the zucchini and yellow squash, cut side up, in the dish. Drizzle with oil and season with salt and pepper. Sprinkle the tomato, onion, basil, and the savory, rosemary or thyme over the zucchini and squash; top with the cheese.
Bake, uncovered, for about 20 minutes, or until the cheese is melted and the zucchini and squash soften.
Buttery Zucchini and Summer Squash
Adapted from Vegetble Love by Barbra Kafka with Christopher Styler.
This simple recipe tastes Buttery without being greasy. The vegetables absorb all of the butter, becoming tender and delicious but not mushy.
In a small pot (about 8 inches across), melt the butter over medium heat. Add the squash and zucchini. Cook, stirring regularly, for 10 minutes, or until the insides are tender, but the outsides are still firm and slightly crunchy. Mix in the salt. Cook for one minute longer, stirring. Serve. Serves two as a side dish.
Stuffed Summer Squash
Adapted from Recipes from America’s Small Farms: Fresh Ideas for the Season’s Bounty by Joanne Lamb Hayes and Lori Stein.
When selecting the squash the bigger the better. Patty pan work great even when they are small. The stuffing recipes fill four small patty pans or two large squash.
Slice the top off the squash or zucchini lengthwise leaving ¾ to hallow out for stuffing. Scoop out the flesh with a spoon or table knife leaving about 1/3 of an inch in tact. Set aside the extra squash both trimmed and scooped for future use.
Two stuffings to choose from:
Fresh vegetables and cheese:
Toss 2 chopped tomatoes, 1 diced medium onion, ½ cup chopped fresh basil, 2 minced garlic cloves, and salt and fresh ground pepper to taste. Sauté briefly in 2 tablespoons olive oil. Combine with 2 cups cheese (grated mozzarella or cheddar or ricotta or a mixture). Top with grated parmesan.
Sausage and squash:
Mix 12 ounces browned sweet Italian sausage (casings removed) or substitute browned “gimmie lean” sausage style meat substitute, 1 cup coarsely grated summer squash, ¼ cup finely chopped onion, ¼ cup fine dried bread crumbs, 1 egg, 3 tablespoons minced fresh parsley, ½ teaspoon fresh ground pepper, ½ teaspoon salt, ½ teaspoon fresh minced rosemary.
After preparing the stuffing, arrange the squash to be filled in a baking pan, stuff, and bake in a 375 degree F oven for 45 minutes to one hour, until the stuffing is browned.